Rice Cooker Paella

Serves 4-5

2 c med grain white or Valencia (not Japanese)
2.66 c + 2T water
1/2 t salt
3 oz chorizo or other smoked sausage cut into 1/4" dice
1.5# boneless breast chicken, trimmed and cut into 2" strips
2 T evoo
1 minced shallot
1 small red pepper seeded and chopped
2 cloves garlic minced
3/4 c frozen petite peas
1t dried oregano, crumbled
1/4t saffron threads, crumbled
3/4 c water + 3/4 c bottled clam juice
1/2 c dry white wine
1/4t red pepper flakes
2t cornstarch
salt
hot pepper sauce
chopped fresh parsley leaves

Spray cooker bowl. Add rice + 2.66 c water and salt. Swirl. Cook on reg cycle. Steam 10-15 mins on Warm. Fluff.

In 12" nonstick skillet cook suasage with 2T water over med-high stirring untilw ater gone and sausage brown... 5 mins. Drain on paper towels. Add chicken to skillet, cook through (5 mins) and put with sausage. Add evoo to skillet with shallot, pepper, garlick. Reduce to me low and cover. Cook 4 mins til tender. Stir in peas oregano and saffron.

Small bowl mix fish stock, wine and pepper flakes. Whisk in cornstarch until dissolved. Pour in skillet and bring to simmer. Add meat. Cook til thickened 1-2 mins. Add salt and hot pepper sauce to taste.

Serve - rice in shallow bowls, top with saute and sauce. Sprinkle with parsley. Serve immediately.